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Sunday Brisket
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byrne092
Posts: 746
Really wanted to do a brisket this weekend, so I went and picked up an 11.5#er from Sams. Trimmed it up and seasoned with some DP Cow Lick. Got the fire settled in around 250-260 dome. Ended up putting it on at 1am last night, hoping for a late lunch/early dinner.
Trimmed and seasoned
Onto the Egg
Just passed the stall, sittin around 176, now all there is to do is wait...and maybe have few beverages. More pictures to follow
Trimmed and seasoned
Onto the Egg
Just passed the stall, sittin around 176, now all there is to do is wait...and maybe have few beverages. More pictures to follow
XL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO I Flameboss 500
St. Louis, MO
Comments
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Looking good! I did a small brisket point last weekend testing a few things and it was outstanding. Can't wait to see more pics!
Rocky Top, TN — Large BGE • Cast Iron Grate & Platesetter • Rockwood Lump
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Thanks Bubba. Anything in particular you were trying out?
Up to 184, not quite there but getting close!XL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO I Flameboss 500St. Louis, MO -
Man you killing us... Bring it homeCharlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Looking good brother. Standing by for the finale.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
One more teaser, at 195, getting very close..XL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO I Flameboss 500St. Louis, MO
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That is a thing of beauty! Bet it tastes amazing!Sandy Springs & Dawsonville Ga
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Here is the finished product. The brisket was fantastic, super moist and flavorful. Sides are homemade cheesy onion scalloped potatoes and creamy bacon coleslaw. Did the potatoes indirect at 425ish for about 40 minutes.
Just noticed the bad contrast of plate to sides, oh well, this forum is making see the art of food pictures lol.
I'm glad the food made up for the disappointing Blues game.
XL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO I Flameboss 500St. Louis, MO -
Looks like a success to me. The flat looks moist and has a nice even ring on it.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Looks absolutely scrudidlyumshous. You certainly nailed that brisket.LBGE - I like the hot stuff. The big dry San Joaquin Valley, Clovis, CA
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I just want a slice to wring out all that brisket juice in my mouth. Basically spectacular!Memphis, TN ----> Chattanooga, TN
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Looks great!
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Thanks everyone!XL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO I Flameboss 500St. Louis, MO
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Wow! Beautiful!Lg & MM BGE, Humphrey’s Battle Box | Palatine, Illinois
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